Flavor profiles: Yucatan Balsamic is sweet, tangy and low on the spice scale; Mixed Pepper Vinegar is like a clear, more puckery version of Tabasco.

Goes well with: Yucatan Balsamic is great for a salad dressing or marinade and to sprinkle on meats or fattier fish like salmon. Mixed Pepper Vinegar is perfect for cooked greens or other Southern dishes; use for extra kick in salad dressings. A cool feature is that you can add more vinegar to the bottle when you’re running low to make more.

Where to find them: Golden Fig (790 Grand Ave., St. Paul), but owner Laurie McCann Crowell also sells it at the St. Paul Farmers’ Market.

Jess Fleming has been with the Pioneer Press since 1999, and has been covering the Eat beat since 2012. She is an adventurous eater, cook and gardener, but will only grow something she can eat. She is a graduate of the journalism school at the University of Minnesota and a native of Eastern Wisconsin, where she grew up eating good brats, good cheese and fresh vegetables from her dad’s garden.

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